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첫댓글 쌀누룩 들기 레시피
쌀누룩200g 소금70g
다시마10g 다시물200ml
먼저 다시마10g를 깨끗이 닦아서 말려 준비 한다
다시마를 40~45도 되게 해서
2~3시간 우려낸다
냉동실에 있는 쌀 누룩을 실온에서 두어시간 해동해서
비벼준후 쌀누룩에
소금 70g을 넣고
잘 섞어준다 다시물 200ml를
넣고 2주간 발효시킨다
믹서기에 갈아서 냉장고에
넣어두고 쓴다
쌀누룩으로 맛간장 만들기
쌀누룩 300g 간장 600ml
간장에 누룩을 담고 쌀누룩을
넣어준다 뚜껑은 살짝
하루에 한번씩 저어준다
발효는 여름엔 10일 겨울엔 14일
누룩300g. 간장450ml
위와 같이 똑 같다
발효과정이 끝나면 믹서기로
갈아서 냉장고에 넣어 두고 쓴다
이누룩간장은 단맛이 48브룩스가 나온다